I have to admit that sometimes i get ''Cooked Out. '' That is my saying for being tired of cooking. Sometimes I do too much reading about food, too much shopping and definitely too much cooking. Sometimes I just want to eat toast and spend time writing stories.
This week I finally made a carrot cake. I love Middle-Eastern ingredients, so I was desperate to try this lovely Carrot cake. It contains tahini, Pomegranate syrup, and pistachio nuts.
Next week i am going to make it again i want to try it with more orange zest.I was a little short on oranges last week, but even with out the orange Zest the cake was gorgeous.
After a long busy day in the Boscanova kitchen on Saturday I came home and had tea and cake with Raven,my daughter, Ravie took some pictures.
The recipe is by Dan Lepard he is a master Baker and also writes a weekly column in the Guardian Magazine on Saturdays.
Carrot Orange and Pistachio Cake
Makes one very large cake
125ml sunflower oil
3 tbsp pomegranate syrup or treacle
Zest of 3 oranges, and 100ml juice
225g light soft brown sugar
3 large eggs, separated
200g carrot, grated finely
100g chopped pistachios
175g plain flour
2½ level tsp baking powder
2 level tsp ground cinnamon
½ level tsp ground cloves
½ level tsp nutmeg
Butter three 20cm round Victoria sponge tins and line the base of each with a disc of non-stick baking parchment. Heat the oven to 180C (160C fan-assisted). In a large mixing bowl, whisk together the tahini, oil, syrup, orange zest and brown sugar until smooth. Beat in one whole egg plus two yolks (reserving the whites) until combined, then stir in the grated carrot, pistachios and juice. Sift the flour, baking powder and spices together, then stir them through the mixture. Whisk the egg whites until white and fluffy, then fold through the mixture. Divide the mixture between the tins and bake for 25-30 minutes or until a toothpick inserted comes out clean. Remove from the oven, leave to cool in the tins, then layer with cream cheese frosting (see Icing and topping after baking).